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      Rum Chata Mousse

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      19421023_BG1.jpg








      • 3 eggs

      • 2 Tbsp butter, melted

      • 1 cup heavy whipping cream

      • 1/2 cup and 3 Tbsp sugar

      • 2 Tbsp Rum Chata liquor



      Separate egg yolks and whites, placing each
      in separate bowls. Whisk egg yolks, 1/2 cup sugar and melted butter. Add
      Rum Chata and whisk.

      Whisk cream until soft peaks form. Add 2 Tbsp sugar; set aside.

      Gently fold cream mixture into egg yolk mixture. Fold beaten egg whites into cream and egg yolk mixture.

      Pour into 6 champagne or serving dishes. Refrigerate 2-3 hours or overnight.

      *WARNING: Salmonella food poisoning can occur from eating raw eggs. Eat at your own risk.

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